Wednesday, July 02, 2014

Chocolate Texas Sheet Cake

Do y’all love Texas Sheet Cake like most everyone I know? Been needing to get this one posted for a couple weeks now. It would be a perfect treat for the upcoming holiday. I know, it’s not red, white and blue for 4th of July, but when you have a chocolate cake that is this good, does it matter if the color matches the holiday? Yeah, didn’t think so.

I posted on Facebook about a Texas Sheet Cake I’d made for a family get together last month and that cake is good, but my friend, Paige, who blogs amazing food at For Love of the Table, told me about one she makes so I tried her recipe for my family reunion the next week. It is quite similar to the other one I’d made, which is the recipe made most all over the internet, except that this one has double the amount of cocoa, making it more chocolaty! You certainly can’t go wrong there.

Most Texas sheet cakes also have the cocoa and melted butter mixed in a saucepan with hot water added and this one is just a bit easier since you just use cold water and it doesn’t have to come to a boil on the stove. Easy and delicious! I snuck a little bite of this one. Had to, for quality control, you know. This will definitely be my go-to Texas sheet cake from now on. Try it. You’ll love it! I think I’ll make it again for our 4th of July festivities on Friday with some friends. It also helps since I still have some buttermilk to use up in the fridge.

Looks perfect, huh? Still has the same simple chocolate icing that is poured over the still-warm-from-the-oven cake. Did I mention how easy it is? I’m telling you, go right now and make this cake. It doesn’t have to be for a celebration. Cake is acceptable anytime. ; )

Chocolate Texas Sheet Cake, by Katrina, Baking and Boys!, adapted from Paige, For Love of the Table

1/2 cup buttermilk

1 teaspoon baking soda

1 cup (3 ounces) natural cocoa powder

1/2 cup unsalted butter, melted

1 /2 cup canola/vegetable oil

1 cup tap water

2 1/4 cup (9 ounces) all purpose flour

2 cups (14 ounces) granulated sugar

1/2 teaspoon salt

2 large eggs

1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Spray a 10x15 inch baking sheet pan with cooking spray. Set aside. Mix together the buttermilk and baking soda in a bowl big enough for it to expand a bit(it will foam up). Let sit while you prepare the next ingredients. Whisk together the cocoa powder, melted butter and oil in a large bowl. Add the water and whisk to combine. In a separate bowl, whisk together the flour, sugar and salt. Add the dry ingredients to the cocoa mixture and stir to combine. Beat in the eggs and vanilla until well combined, then stir in the buttermilk mixture. Pour into the prepared pan and bake for 20 minutes. Remove from oven.

While the cake is baking, prepare the frosting--

Texas Sheet Cake Frosting

1 pound powdered sugar (almost 4 cups)

1/2 cup unsalted butter

1/4 teaspoon salt

4 tablespoons (20 grams) natural cocoa powder

7 tablespoons milk

1 teaspoon vanilla extract

Sift the powdered sugar into a big bowl to remove any lumps. You don’t want lumps in this frosting. Melt the butter in a medium sized saucepan. Once it is just about melted, add the cocoa powder, salt and milk. Stir to combine. Bring to a boil. Once it is at a good boil, remove from the heat and add the powdered sugar. Stir until well combined and no lumps remain. Stir in the vanilla. By this time the cake should have just been taken out of the oven for a few minutes. Pour the frosting over the cake and smooth out evenly, working quickly. Let sit until firm and the cake has cooled.

6 comments:

I'm so pleased you liked this version of the cake! I thought it was so interesting that two of the pastry chefs that I have worked for use this recipe...and yet it isn't the one you find on line most of the time. It's a great chocolate cake.